Today’s Friday, one of my work-at-the-office days, but we’ll still manage to eat dinner at the usual time. How do I do this? While making toast this morning, my daughter and I mixed up pizza dough to rise all day is how. In other words, “forethought.”
I made two batches of pressed cheese this week. What the heck is that? It’s like chevre with more rennet and all the liquid squeezed out. Think “cheese curd squeak” with a mild, firm, unaged cheese, and you’re almost there. The first batch was herb-laden (chives, garlic, marjoram, thyme) and the second plain (just salt). Half of this latter batch went to school with my daughter for her to share with her class in the look-what-we-can-do category of school eats…it was mostly a hit. It’s goat’s milk cheese, after all, and thus it’s different than the bovine variety; I don’t expect children raised on the commercial kind to leap quickly into the homemade camp. But the bowl came home empty, so what do I know.
The other half melts well on the home-made pizza! I shredded it on my daughter’s pizza and left it chunky on mine. Asparagus, green garlic, some pepper…what could be better. (Oh yeah: outdoor masonry-oven pizza would be better. (Soon.))